Directions

In a small bowl, combine the butter, chili powder and lime zest. Stir to combine. Set aside.

Heat a large skillet over medium high heat. Season the fish filets with salt and pepper. Melt the coconut oil in the hot pan, then add the fish filets. Cook about 6 minutes per side, until golden brown and the fish is cooked through with an internal temperature of 145 degrees.

Transfer the cooked fish to a plate and top with 1 tablespoon of the chili lime butter. Serve warm with wedges of lime.